Braised Lamb Shoulder with Rose Turnips and Pistachios

Ingredients

• 3 lb. lamb shoulder, in one large piece
• 1⁄4 cup kosher salt, plus more as needed
• 1 tbsp. sugar
• 1 tbsp. freshly ground black pepper
• 1 tbsp. ground cumin
• 1⁄2 tsp. ground cinnamon
• 1⁄2 tsp. ground sumac
• 3 tbsp. extra-virgin olive oil
• 1 cup finely chopped carrots
• 1 cup finely chopped onion
• 1⁄4 cup thinly sliced fresh garlic
• 1⁄2 cup minced fresh cilantro leaves
• 1 preserved lemon, seeds removed, finely chopped
• 2 cups meat stock (lamb, chicken, beef, pork, or a mix)
• 1 tbsp. rose water
• 2 cups baby turnips, kept whole if small, or halved or quartered needed; leaves reserved if possible
• 2 cups carrots, coarsely chopped
• 1 tbsp. fresh lemon juice
• Dried edible rose petals
• 3 tbsp. roasted pistachios, chopped
• Pistachio oil or substitute olive oil
• Flaky sea salt

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